Low Carb Fried Zucchini

• Vegetarian
• Gluten free

• Produce

  • 3 Zucchini or yellow squash, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Ranch dressing

• Baking & Spices

  • 1/3 cup Coconut flour

• Oils & Vinegars

  • 1 Vegetable oil

• Dairy

  • 1/4 cup Parmesan cheese, powdered

• Liquids

  • 1 tbsp Water

Found on bunsinmyoven.com

Ingredients

• 3 medium zucchini or yellow squash
• 2 eggs
• 1 tablespoon water
• 1/3 cup coconut flour
• 1/4 cup powdered Parmesan cheese
• vegetable oil, for frying
• ranch dressing, for serving

Directions

• Heat a 1/4 inch of oil in the bottom of a large skillet over medium heat. Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick. Beat together the egg and water in a shallow bowl. Stir together the coconut flour and Parmesan in a second shallow bowl. Coat the zucchini in the egg and then dredge in the coconut mixture to coat. Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini. Drain on a paper towel lined plate. Sprinkle with salt, if desired. Serve with ranch dressing for dipping.